Recently I have had an interest in working with classic pates, terriens, pate en croute etc. After some of the usual internet research I found that the Time Life Good Cook Series 'Pates and Terrines' comes highly recommended.

I was able to purchase it for a reasonable price off ebay and when I received it was completely blown away. This prompted me to look into the other editions (28 in all) and I purchased the entire set off.What baffles me is how I ever missed this series in my cooking career. The books are magnificent and I knew nothing of the main force behind the series Richard Oleny. Turns out he was a culinary tour de force American who lived in Paris. He had an extensive knowledge of classical French cooking techniques which is apparent when you review the books. It was also interesting to learn that he was a mentor/inspiration to Alice Waters and other famous chefs through out the years.These books are out of print but if you are able to purchase them I think they are outstanding.

They even come with two cloth ribbon bookmarks that are part of each book to keep your place. The photography is excellent. Does anyone else have these in their cooking library?

Time-Life Series: the good cook. Time-Life Series: the good cook (post #62932) Quilter on Fri, - 18:37. T&T CookBooks; Somebody has donated 18 volumes of the Time-Life series to our library. At the library, we've had individual copies donated, but this is the first time we got a box full. I've managed over time to pick up. Adobe lightroom torrent windows 10.

To date I've simplified my pate. 60-70% lean boston30-40% fat backA spoonfull of lard, some extract of pigs feet for aspic, and the usual herbs and spices. The meat marinated in those seasonings, cognac and white wine the day before.

Either Jack or Wild Turkey can be substituted for cognac should you wanna' crow!And don't forget to line the terrine with fat back.Should any vegetables be included, then they need to be precooked in order to bring out their best flavor, especially onions which should be carmelized for around three hours beforehand (and their volume will reduce bigtime).For a 100% -free pork pate, it's place into a 160F water bath into a preheated 300F oven. Mount and blade gekokujo guide. The terrine is removed with the meat's temperature reaches 155F around 1.5 to 2.5 hours later, depending on the level where the terrine has been placed (top, middle or bottom). I definitely do not have room for them on my boat, but for those seeking an easy way to search thousands of used book stores at one (Internet) sitting, try either Alibris or Abebooks. There are several other used book sites, but I have found those two to be extremely comprehensive. Prices as set by the individual bookshops, depending on demand and condition, can get fairly low in price. Amazon also can act as a search site, and some offerings are as low in price as one cent per volume plus shipping!Happy Reading!Galley Swiller.